Baking Steel

Pizza Saga Continues- Help with a Pizza Stone??


Cookware Baking Steel

Pizza Saga Continues- Help with a Pizza Stone??

shariberri | | Sep 21, 2010 08:07 AM

Hi CHs-

Those who have read my previous posts will know I've been after good local pizza (Dufferin & Lawrence)- and have not managed to find any. Even the "good" chains do not deliver to us- and we are too far away from other recommended places- if anyone has new ideas- please share!

So- I've taken to just making my own- which is quite enjoyable. I like my crust/sauce recipes, so I'm pretty happy. I bought a pizza stone from Pampered Chef (first thing I've ever bought from them), based on a recommendation from a friend who has had hers for 5+ years (her hubby uses it in the oven, bbq etc). They happened to be at my place of work- so I figured, what the heck I'll try it.

Well- my stone has cracked each and every time I used it. I'm on my 3rd stone- and it too cracked on my 3rd use. The previous ones cracked on first use- leading us to believe they were somewhat defective. One thing I can say is that they haven't given me any trouble with the exchanges, and I've now asked for a full refund.

My question is two fold-
1) any recommendations on where to buy a good stone? What to look for specifically?
2) how do you use yours? I was always under the impression you should put the stone in a cold oven and let the oven/stone heat together. After doing this with the first two stones, I was told by PC that this was not the case- they recommend heating the oven, placing the stone in, and then letting the stone heat up. I tried that too- but didn't seem to make the difference. I don't have the worlds best oven, and perhaps the issue is poor heat conduction. The other thing I question, is whether there needs to be more food on the stone. PC states that if there isn't enough on the stone this can cause it to crack. I'm putting a ~ 10 inch pizza on a ~15" stone.

Thanks for the help....

In the pursuit of a good pie-

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